EGG FLOWER SOUP
Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.
Provided by CJAY8248
Categories Asian
Time 27m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil chicken broth, ginger and green onion 2 minutes.
- Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
- Pour soup slowly into serving bowl containing eggs. Stir gently.
- Serve hot.
Nutrition Facts : Calories 103.7, Fat 3.9, SaturatedFat 1.2, Cholesterol 93, Sodium 1588.2, Carbohydrate 6.8, Fiber 1.6, Sugar 2.3, Protein 9.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #soups-stews #asian #easy #3-steps-or-less
You'll also love
Mello Moeti
[email protected]This soup is a great way to save money on groceries.
ConnerT Gaming
[email protected]This soup is a great way to use up leftover rice.
Khurram Shezad
[email protected]This soup is a great source of protein and vitamins.
William Smith
[email protected]This soup is a great way to get your kids to eat their vegetables.
Tactson
[email protected]This soup is perfect for a light lunch or dinner.
Ayaan Hossain
[email protected]This soup is a great way to warm up on a cold day.
Christie Aftab
[email protected]This soup is so comforting and flavorful. I love the addition of the egg ribbons.
Ghulam Kibriya
[email protected]I've never made egg flower soup before, but this recipe was so easy to follow. It turned out great!
Kanyomozi Keneth
[email protected]This soup is perfect for a quick and easy weeknight meal.
Asia Begum
[email protected]This soup is a great way to use up leftover chicken or vegetables.
dedar najat
[email protected]I love this soup! It's so light and flavorful.
jamex ani
[email protected]This soup is a staple in my household. It's so easy to make and always a crowd-pleaser.
Storm Eye
[email protected]Not my favorite. The broth was too salty and the egg ribbons were rubbery.
Norma Anderson
[email protected]This soup was just okay. The broth was a bit bland, and the egg ribbons were a little too thick. I think I'll try a different recipe next time.
Knox Nkuna
[email protected]I'm not a huge fan of egg flower soup, but this recipe changed my mind. The broth was so flavorful and the egg ribbons were so tender. I'll definitely be making this again.
Jjemerson3
[email protected]This soup was so easy to make and turned out so delicious! I used chicken broth instead of vegetable broth, and it was still amazing. I also added some chopped carrots and celery, which gave the soup a nice crunch. Definitely a keeper recipe!
GARENA 83
[email protected]I've been making this egg flower soup for years, and it's always a hit with my family and friends. It's so easy to make, and the results are always delicious. The broth is always flavorful and the egg ribbons are always cooked perfectly. I love that
Em On
[email protected]This egg flower soup was a delight! The broth was flavorful and aromatic, and the egg ribbons were perfectly cooked - tender and silky smooth. I added some chopped scallions and white pepper, which gave the soup an extra layer of flavor. My family lo